Best Cheesy Pork Cordon Bleu Recipes

Pork Cordon Bleu image

Provided by iewe7726

Categories Pork

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

6 pork cutlets, butterflied
12 slices brick cheese
6 slices bacon
2 eggs, beaten
1 cup unseasoned breadcrumbs
1 teaspoon salt
2 teaspoons fresh ground black pepper
1/2 cup olive oil
1/2 cup unsalted butter
6 slices ham

Steps:

On one half of butterflied pork cutlet, place one slice of ham and two slices of cheese then fold/cover with other half of cutlet and secure open sides with toothpicks.
Dip into eggs then bread crumbs.
Season with salt and pepper.
In large skillet heat oil and butter then cook cutlets on each side until crisp and cooked through.
Remove and blot dry before serving.

Nutrition Facts : Calories 428.2, Fat 39.5, SaturatedFat 14.2, Cholesterol 108.1, Sodium 612.2, Carbohydrate 13.6, Fiber 1, Sugar 1.2, Protein 5.7

Pork Tenderloin Cordon Bleu image

Provided by Buddy P

Categories Pork

Time 2h

Yield 8 serving(s)

Number Of Ingredients 9

2 lbs pork tenderloin
1 boneless skinless chicken breast
2 slices swiss cheese
seasoning salt
poultry seasoning
2 tablespoons Dijon mustard
1 cup Italian breadcrumbs
1/4 cup flour
2 eggs, lightly beaten

Steps:

If you have a butcher, ask him to "T-bone" the tenderloin, otherwise: With a sharp knife cut the tenderloin lengthwise and stop about 1/2 inch before cutting all the way through.
Turn the knife to the side and cut each side to within 1/2 inch.
Place the tenderloin between two pieces of wax paper and flatten with a meat pounder until about 1/4 inch thick.
Flatten the chicken breast until is is very thin.
Lay the tenderloin out flat, brush with Dijon mustard, then sprinkle with seasoned salt.
Place chicken breast on the tenderloin and sprinkle with chicken seasoning.
Lay the Swiss cheese on the chicken breast.
Roll up and tie or skewer to hold together.
Dip the rolled tenderloin in flour, then dip in eggs, then roll in bread crumbs.
Bake at 350-375°F for one hour or until done.
Slice into 1-inch slices and serve.
I like to serve with asparagus and candied sweet potatoes.